Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Wild Rice Soup




Source of Recipe


kitchengardener on Family Fare


List of Ingredients






1/4 c. margarine or butter
1 medium onion, chopped
8 oz. fresh mushrooms, sliced
1 med. carrot, finely chopped
1/4 c. flour
1 t salt, if desired
1/4 tsp. pepper
2 c. turkey or chicken broth
12 oz. can evaporated SKIM milk
1 c. cooked wild rice
4 oz. Neufchatel cheese, cut into 1/2 in cubes
Curry powder, if desired



Recipe



In 4-qt saucepan, over medium heat, melt margarine. Add onion, mushrooms and
carrot; saute until tender. Stir in flour, salt and pepper. Whisk in broth.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in milk
and wild rice. Stir in cheese; cook and stir until cheese melts and soup is
thoroughly heated. Garnish with curry powder.

4 servings.